(Serves 4-6)

500 to 750 g tuna fillet
Gozo sea salt
Freshly ground black pepper
1 large mild onion, peeled and sliced
2 to 3 tablespoons extra virgin olive oil
Generous pinch of saffron
150 ml fino
Handful or two of fresh peas

Cut the fish into five-centimetre chunks, season lightly and put to one side while you cook the onions in olive oil. This will take 40 to 50 minutes, as the onions should be thoroughly cooked by the time you add the fish, which will only take a few minutes to cook.

Soak the saffron in the fino, which you first bring to the boil. When the onions are soft add the fish and the saffron-flavoured fino, bring to just below simmering point, cover and cook very gently for three to four minutes. Transfer the fish to heated plates or serving dish and boil up the sauce. Add the peas at this stage, if using them. Cook for a minute or two more and spoon the sauce over the fish. A bowl of rice or some boiled potatoes accompany the fish stew perfectly as will a bottle of chilled fino.